Spicy Buttermilk Baked Chicken Tenderloins

About This Recipe

A quick buttermilk and spicy hot sauce marinade for juicy chicken tenders that are essentially carb and fat free!

Ingredients

• 1 1/2 lb Boneless Skinless Chicken Tenderloins*
• 3/4 C 180mL Low Fat Buttermilk
• 2 Tbsp 30g Hot Sauce
• 1 Tbsp Paprika
• 1 tsp Kosher Salt (divided)
• 1 tsp Black Pepper (divided)
• 1/2 tsp Cayenne Pepper (divided (optional))

Instructions

1. For the Marinade
2. Whisk the buttermilk, hot sauce, paprika, 1/2 tsp salt, 1/2 tsp pepper, and 1/4 tsp cayenne pepper together in a resealable container. Add the chicken tenderloins and marinate for at least 2 hours.
3. Baking the Chicken Tenderloins
4. Preheat oven to 400F.
5. Transfer the chicken tenderloins from the marinade to a baking sheet with a wire rack.** Discard the remaining marinade.
6. Mix the remaining 1/2 tsp of salt and pepper with the remaining 1/4 tsp of cayenne pepper to sprinkle on top of the tenderloins.
7. Bake for 15-18 minutes or until the chicken tenderloins reach an internal temperature of 165F. Remove from the oven and let the chicken rest for at least 5 minutes before serving.